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3.5/4

I'm a new baker and was nearly scared off by all of the steps but I did finally decide to give this recipe a go. I added cinnamon, raisins, and 1 diced Granny Smith apple to the mix and used my stand mixer to incorporate the extra ingredients and then went to hand kneading. It came out so great! It's a French toast lovers dream too.

Marxbro07
from Studio City, CA
/ 07.07.2016

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Wonderfully simple, soft and delicious. I followed the recipe as stated. Didn't cool the milk mixture too much (tepid) because my yeast was overflowing in a quart measuring cup! Used my Kitchen Aid to help with the kneading. I would skip the egg wash next time because it's too "eggy."

honhi96825
from Houston, TX
/ 09.03.2015

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Tried a lot of bread recipes for toast and sandwiches and this is fantastic. I use a little less milk and add Greek yogurt, olive oil rather than butter and throw in pumpkin and sunflower seeds. So good! Next week will try it with molasses.

2scratchcook
/ 05.02.2015

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excellant

ghumoh
from ohio
/ 12.30.2014

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The recipe looks great, but the print button doesn't seem to be working. I click to print, but nothing happens.

Issaquahcrafter
/ 07.30.2014

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Have been making this recipe (or a variation) for years and it is always excellent. Success with white whole wheat and/or sprouted spelt flours (in lieu of the whole wheat flour.) Variations for the oat flakes have included barley flakes, buckwheat groats, quinoa or combinations of these grains. Dairy free versions using rice, oat, and/or hemp "milks" work no problem as does substituting olive oil for the butter. You'll not need the entire egg for the loaf wash so whisk it before you begin and toss at least half of it into the dough. Amazing toasted. About 2 - 3 oz of dough will yield approximately 2 dozen buns: perfect for your next grilled burgers party! Thank you Gourmet!

DLSM
from Galion, OH
/ 05.15.2014

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This is my new wheat/wholegrain go to recipe! I love it- out of the oven was good without anything on it. I actually used steel cut oats, and wasn't sure how it would come out- only change that had to happen was I added a little more flour to the mix, since the steel cuts didn't absorb as much of the moisture... Next time going to add some other grains and/or seeds! Sunflower seeds, flax, quinoa... Whatever I can find!

sctf75
from Seoul, Korea
/ 03.07.2014

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Great recipe! However after the 2nd rise in the loaf pans, I put them in the oven and they kind of fell a little while baking. Still tastes amazing I just want to know how to prevent it from happening again.

Forever_Diamonds
/ 11.18.2013

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I am very confused how there could be any poor reviews for this recipe: this bread is everything described in the summary- fluffy light crumbed sandwich and toasting bread. I snack on it too much throughout the day as even untoasted is has such a gorgeous homemade soft and squishy comfort!